Ingredients
2
2 servings
- •1 (8 ounce) package spaghetti
- •0.5 pound asparagus, cut into bite-sized pieces
- •2 ounces chevre (soft goat cheese), crumbled
- •2 tablespoons olive oil
- •1 tablespoon chopped fresh basil, or more to taste
- •0.5 lemon, zested and juiced
- •salt and ground black pepper to taste
- •2 tablespoons grated Parmesan cheese, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add asparagus to the pot. Continue cooking until spaghetti is tender yet firm to the bite, about 3 minutes. Drain spaghetti and asparagus, reserving some cooking water.
- Combine goat cheese, olive oil, basil, and lemon zest in a large bowl. Add hot spaghetti, asparagus, and 2 tablespoons of cooking water; mix well. Season with lemon juice, salt, and pepper. Serve with Parmesan cheese sprinkled on top.
Nutritional Facts
Per 2 servings
- Calories: 688
- Carbohydrate: 92g
- Fat: 25g
- Fiber: 7g
- Protein: 26g
- Sugar: 6g
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